Recipe For Garden Vegetable Breakfast Hash

I picked up my CSA share from La Nay Ferme on Thursday and it was huge. We have some veggies from our garden and our neighbor’s garden, and now all of the CSA goodies. I’m in heaven. It’s so much easier to eat healthy when you are stocked up with fruits and veggies.

With the plethora of fresh veggies in my kitchen, I decided that I wanted to recreate a dish I had at Guru’s a few months ago when I joined Christie and Barbara for breakfast.

My version is slightly different. I’m proud to say that 95% of this recipe is from local veggies. Really local–within 15 miles from my house. That’s amazing. And that’s why it tasted so good. Even the onions are grown only a hour or so away from where I live.

There is nothing better than fresh garden veggies that are ripened on the vine.

I julienned the veggies by hand, but if you have a mandoline, this recipe will come together even more quickly.  A quick stint in a hot skillet and breakfast will be on the table in a flash.

Garden Vegetable Breakfast Hash


2-4 Tbsp. canola or olive oil (use less if using a non-stick skillet)
1 small onion, thinly sliced lengthwise
1 large carrot, peeled and julienned
1 bell pepper, julienned
2 medium-sized new potatoes, cut into 1/4″ strips
1 small yellow summer squash (crookneck), julienned
1 small zucchini, julienned

1 clove garlic, minced
3 large chard leaves, tough stems removed, cut into thin ribbons crosswise
1-2 very ripe fresh tomatoes, cut into wedges
salt and pepper, to taste
Fried eggs, optional, for serving


Heat a large skillet over medium-high heat.  Add some of the oil (you might need to add more later if the veggies stick), and heat until shimmering.  Add the onion, carrots, and bell pepper.  Season with a little salt and pepper.  Cook until they start to soften a little, 2-3 minutes.  Add the potatoes and season well with salt and pepper.  Continue cooking, lowering heat as necessary, until the potatoes are almost tender.  Add the squash and continue cooking, stirring frequently with a metal spatula.  Add the garlic and the chard.  Continue cooking until all the vegetables are tender.  Season again with salt and pepper.

Serve a good portion of the hash with tomato wedges on the side, and a fried egg on top, if desired.  Makes enough for 2 extra large or 4 smaller servings.  (We went with the 2 extra large servings.  I ate mine without the fried egg and it was plenty to fill my hungry tummy.)

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